Ingredients
Equipment
Method
- Set oven broiler to high. Place whole poblano peppers on a foil-lined baking sheet and broil for 8 to 10 minutes, turning halfway, until skins are blackened and blistered on all sides.
- Transfer roasted peppers to a zip-top bag or cover with a bowl and steam for 10 minutes. Peel off charred skin, make a slit down one side of each pepper, and remove the seed pod. Do not rinse peppers under water.
- Preheat oven to 350°F. Lightly grease a 9x13 baking dish. Lay half the peeled poblanos in a single layer on the bottom. Scatter half the Monterey Jack and half the cheddar over the peppers, then spoon the diced green chiles evenly on top. Add the remaining peppers in a second layer, then top with the remaining cheese.
- In a mixing bowl, whisk together eggs, whole milk, garlic powder, cumin, salt, and pepper for about 60 seconds until frothy and fully combined.
- Pour the egg custard evenly over the layered casserole. Give the dish a gentle shake to help it settle. Drizzle red enchilada sauce over the entire top.
- Bake uncovered at 350°F for 35 to 40 minutes, until the custard is set in the center, puffed and golden, and the cheese is bubbling at the edges.
- Remove from oven and rest for 10 minutes before slicing. Serve with sour cream, fresh cilantro, and desired toppings.
Nutrition
Notes
Substitutions: Anaheim peppers work in place of poblanos for a milder flavor, use one or two extra to fill the pan. Oaxacan cheese (quesillo) can replace Monterey Jack for a more traditional result.
Make-ahead: Assemble the full casserole the night before, cover, and refrigerate unbaked. Remove from the fridge 20 minutes before baking and bake as directed.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze individually wrapped portions for up to 2 months.
Spice level: This casserole is mild as written. Add minced jalapeño or chipotle enchilada sauce to increase heat.